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Breakfast for One

Caramelized Onions

Sweet onions slow-cooked into a deep, jammy caramelized spread — started covered in a dry pan to shave time off the process without skipping the low-and-slow finish.
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Yield: 0.75 cup
Total Time: 45 minutes

Ingredients
  

  • 3 small sweet onions
  • 1 tbsp unsalted butter or to taste
  • Drizzle of light olive oil
  • Salt to taste

Instructions

  • Slice the sweet onions thin so they cook evenly.
  • Add the sliced onions to a dry nonstick pan over medium heat, cover, and let steam for 6-8 minutes, until softened and translucent.
  • Uncover and add the butter and a drizzle of olive oil once most of the water has cooked off and light browning starts on the bottom of the pan. Stir constantly from here, keeping the onions moving so they caramelize evenly.
  • Continue cooking, stirring often, until deeply browned and jammy — about 30 minutes for classic caramelized onions, closer to 40 for a deeply reduced, jammy texture.
  • Season well with salt toward the end.

Watch the Recipe

Notes

  • Sweet onions work best for this recipe — they're milder and softer, so they caramelize faster.
  • Covering the pan for the first steaming step is what shaves time off the total process; don't skip it.
  • A splash of balsamic vinegar is optional near the end for extra depth.
  • For a deeply caramelized, jammy texture (best for spreading), let it go closer to 40 minutes rather than stopping at the first sign of caramelization.
  • Store in an airtight container in the fridge for up to 5 days, or freeze in flat portions for up to 3 months.